Preparation, Uses, & Tips
Use surimi in recipes calling for shellfish. It is good chilled, in salads. For other dishes, add it during the last few minutes and cook just until heated through. Cooking surimi too long will cause it to toughen.
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Slip breaded surimi into hot oil. Cook until brown, 2 to 3 minutes.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.